Street vendors in China sell sizzling skewers of meat hot off the grill, rich with cumin and chiles
Based on the meaty skewers sold by street vendors in China, these twice-spiced beef skewers are served sizzling hot and richly flavored with cumin and chilies — a far more exciting Memorial Day dish than the usual hot dog or hamburger. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” a heady spice mixture goes onto the beef just before cooking, with more sprinkled on at the end.
Start to finish: 45 minutes Servings: 4 1½ pounds beef flat-iron steak, sliced against the grain into ¼-inch-thick strips 1 tablespoon dry sherry or Shaoxing wine 1 tablespoon soy sauce 2 tablespoons grapeseed or other neutral oil, plus more for grill grate 2½ tablespoons cumin seeds 2½ teaspoons fennel seeds 1½ teaspoons Sichuan peppercorns 2 teaspoons red pepper flakes Kosher salt Chili oil, to serve In a medium bowl, combine the beef, sherry, soy sauce and oil.
Follow the recipe through making and portioning the spice mix. Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil, then set a wire rack in the baking sheet. While the broiler heats, thread the beef onto ten 8- to 10-inch metal skewers, evenly dividing the meat. Sprinkle the spice mix evenly over both sides of the meat, patting gently to adhere.
For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
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